[mudhead]

I recently made a batch of red zinfandel. the hydrometer reading was 1.070 and I added only 5 tablespoons of sugar because i don't know what i'm doing, then added wine yeast. after researching i found that i need a reading of 1.090 for red wine. is it to late to add more sugar after or during my yeast as it's doing it's fermenting? I would like the alcohol content to be at least 12%. have i ruined this batch of wine?

[lilith]

I bought some wine juice and put in a 5 gallon carboy after primary fermentation, but the carboy is only about 4/5 or so full.
I asked the winemaker and was suggested that I add water to the juice to fill the carboy to the top, but I fear that adding 20% water would make the final wine taste really watered-down.

If I were to add something to the juice, what can I add to fill it to the top? Can I add some fruit juice (extracted from real fruits), for example?

I guess another option is to get a smaller carboy, if I can find one. Is there somewhere in Toronto I can get a smaller carboy? however I wonder if I can actually find a carboy that's just the right size.

[jtstar]

What kind of wine juice and how much did you have is it grape juice was it a kit what kind of kit did you have direction with juice we all need more infor in order to help you along the right path try and give all the information that you can

[lilith]

What kind of wine juice - white riesling
how much did you have - about 4/5 of a 5-gallon carboy
is it grape juice - yes
was it a kit - no
what kind of kit - not a kit
did you have direction with juice - no, just a book called "getting started in winemaking - basics for beginners" by JE Underhill

[Tom]

For a primary I see no problem. If you got wine juice it usually comes in 5 .3 or 6 gallon buckets. Get smaller carboys or buy some like wine and add once the wine is stabilized.
Never add water

[lilith]

Thank you, I thought adding water did not sound right.
I will see if I can find a smaller carboy.

[Eyeguy]

Hi I am VERY new to wine making. I have read a lot but started just recently producing. I am using a CC red mnt Cab kit which began primary fermentation on 3/11 (3days). Since it is my first time I only followed the kit instructions. I did test the must though. It was lower acid 0.42 with SG of 1.131 and brix I dont have on hand at the moment.
Fermentation began well and is heavy now. Today I began to smell what I thought was the dreaded FAINT rotten egg smell...but after reading online I wondered if it is an early fingernail polish smell...something chemically mized with the wine. First I thought sulfur now maybe fingernail polish. But I also read about "kit smell"..now very confused since treatment is so different. This kit has a grape pack and I added it loose. I stir 3 times a day now in my 8 gal ferment bucket under air lock and so2 soln in lock. The kit currently has oak (french) shavings in it as well.
Any advice on what that smell could be and how to proceed..I dont want to over react but I dont want to blow it either

[Tom]

You are smelling what the yeast do. Relax and have a glass or 2 of wine.
Just follow the directions and you will have good wine.

[Tom]

Eyeguy,
Welcome to a great forum!

[Eyeguy]

I am very excited. Wine making fascinates me and I have always wanted to do it. I am a bit of a chemistry nerd combined with a gardener so this is a perfect hobby..plus I love wine.
So the smell yeast makes in wine is very different then that "yeasty" smell you get when making a fresh bread. Good to know. The cab smell is great it just began to get mixed with this chemical like odor of some kind that sorta burnt the nose when I sniffed close. My sense of smell, as my wife will say, is a quite sensitive.
Thanks for the fast reply, I can rest now